Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
ORIGINAL ARTICLE
Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
1
Department for Education and Communication, Natural History Museum in Belgrade, Njegoševa 51, 11000 Belgrade, Serbia
2
Institute of Botany and Botanical Garden "Jevremovac", Takovska 43, 11000 Belgrade, Serbia, University of Belgrade - Faculty of Biology, Serbia
3
Institute for Medicinal Plant Research “Dr. Josif Pančić”, Institute for Medicinal Plant Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
4
Department of Ecology, University of Belgrade, Institute for Biological Research ‘Siniša Stanković’, Bulevar Despota Stefana 142, Belgrade, Serbia
5
Department of experimental and applied botany, University of Belgrade - Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", Takovska 43, 11000 Belgrade, Serbia
Submission date: 2021-01-22
Final revision date: 2021-05-29
Acceptance date: 2021-05-31
Online publication date: 2021-06-10
Publication date: 2021-06-10
Corresponding author
Aleksandra Savić
Department for Education and Communication, Natural History Museum in Belgrade, Njegoševa 51, 11000 Belgrade, Serbia
Department for Education and Communication, Natural History Museum in Belgrade, Njegoševa 51, 11000 Belgrade, Serbia
Pol. J. Food Nutr. Sci. 2021;71(2):225-236
KEYWORDS
pear fruittraditional varietiesmethanolic extracts phenolic compositionantioxidant activityantineurodegenerative activity
TOPICS
SpectrometryExtractionLiquid chromatographyNatural foodFunctional foodsDiets and healthFood bioactivesFruitsDairy productsPhenolic compounds
ABSTRACT
Pear (Pyrus communis L.) is consumed as fresh fruit, in numerous food products, and also used as a traditional remedy in various countries, including Serbia. In search of bioactive compounds, six traditional pear varieties (‘Vidovača’, ‘Lubeničarka’, ‘Karamanka’, ‘Jeribasma’, ‘Lončara’, ‘Takiša’) and wild pear from Serbia were investigated and compared with a commercial variety (‘Williams Bartlett’). The aim of this study was to determine the total phenolic and flavonoid contents, phenolic composition, antioxidant capacity, and antineurodegenerative activities of methanolic extracts of peel, flesh, and mixed peel and flesh of pear fruits. Phenolic composition of extracts was determined with HPLC-DAD, while the antioxidant activity of extracts was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric-reducing antioxidant power (FRAP) assays. Bearing in mind that oxidative stress is closely linked to neurodegeneration, the antineurodegenerative potential of the extracts was assessed by the inhibition of acetycholineserase (AChE) and tyrosinase (TYR) activities. The extracts of traditional varieties, particularly peel extracts, had a high content of phenolics, as well as significant antioxidant and moderate antineurodegenerative potential, compared to the commercial variety. The highest contents of total flavonoids and individual compounds, such as arbutin and chlorogenic acid, as well as the strongest antioxidant and TYR inhibitory activities were reported for the ‘Takiša’ peel extract. The performed analyses have revealed that fruits of traditional Serbian pear varieties are rich in bioactive components and could be used as functional food and for possible nutraceutical applications, to prevent diseases induced by oxidative stress.
ABBREVIATIONS
TPC, total phenolic content; TFC, total flavonoid content; DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); FRAP, ferric-reducing antioxidant power; BHA, 2(3)-tert-butyl-4-hydroxyanisole; BHT, 3,5-di-tert-butyl-4-hydroxytoluene; TPTZ, 2,4,6-tripyridyl-S-triazine; L-DOPA, 3,4-dihydroxy-L-phenylalanine; AAE, ascorbic acid equivalents; DTNB, 5,5′-dithiobis(2-nitrobenzoic acid); AChE, acetylcholinesterase; TYR, tyrosinase; HPLC-DAD, high-performance liquid chromatography with diode array detection.
ACKNOWLEDGEMENTS
The authors are grateful to Bora Milićević for drawings of Pyrus varieties.
FUNDING
This manuscript was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, Grants No 451-03-9/2021-14/200178, 451-03-9/2021-14/200003 and 451-03-9/2021-14/200007.
REFERENCES (41)
1.
Abaci, Z.T., Sevindik, E., Ayvaz, M. (2016). Comparative study of bioactive components in pear genotypes from Ardahan/Turkey. Biotechnology & Biotechnological Equipment, 30, 36-43. https://doi.org/10.1080/131028....
2.
Adem, S., Eyupoglu, V., Sarfraz, I., Rasul, A., Ali, M. (2020). Identification of potent COVID-19 main protease (Mpro) inhibitors from natural polyphenols: An in silico strategy unveils a hope against CORONA. Preprints, art. no. 2020030333. https://doi.org/10.20944/prepr....
3.
Benzie, I.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Analytical Biochemistry, 239, 70–76. https://doi.org/10.1006/abio.1....
4.
Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199–1200. https://doi.org/10.1038/181119....
5.
Brahem, M., Renard, C.M.G.C., Eder, S., Loonis, M., Ouni, R., Messaoud, M., Le Bourvellec, C. (2017). Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars. Food Research International, 95, 125-133. https://doi.org/10.1016/j.food....
6.
Carbonaro, M., Mattera, M., Nicoli, S., Bergamo, P., Cappelloni, M. (2002). Modulation of antioxidant compounds in organic vs conventional fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.). Journal of Agricultural and Food Chemistry, 50, 5458-5462. https://doi.org/10.1021/jf0202....
7.
Chel-Guerrero L.D., Sauri-Duch E., Fragoso-Serrano M.C., Pérez-Flores L.J., Gómez-Olivares J.L., Salinas-Arreortu, N., Sierra-Palacios, E.C., Mendoza-Espinoza, J.A. (2018). Phytochemical profile, toxicity, and pharmacological potential of peels from four species of tropical fruits. Journal of Medicinal Food, 21(7), 734-743. https://doi.org/10.1089/jmf.20....
8.
Cory, H., Passarelli, S., Szeto, J., Tamez, M., Mattei, J. (2018). The role of polyphenols in human health and food systems: A mini-review. Frontiers in Nutrition, 5, 87-96. https://doi.org/10.3389/fnut.2....
9.
Dadgar M., Pouramir, M., Dastan, Z., Ghasemi-Kasman, M., Ashrafpour, M., Moghadamnia, A.A., Khafri, S., Pourghasem, M. (2018). Arbutin attenuates behavioral impairment and oxidative stress in an animal model of Parkinson's disease. Avicenna Journal of Phytomedicine, 8, 533-542.
10.
Dajić-Stevanović, Z., Petrović, M., Aćić, S. (2014). Ethnobotanical knowledge and traditional use of plants in Serbia in relation to sustainable rural development. In: Pieroni, A., Quave, C.L. (Eds.), Ethnobotany and Biocultural Diversities in the Balkans, Springer, New York, Heidelberg, Dordrecht, London, pp. 229-252. https://doi.org/10.1007/978-1-....
11.
Ellman, G.L., Courtney, K.D., Andres, V., Featherstone, R.M. (1961). A new and rapid colorimetric determination of acetylcholinesterase activity. Biochemical Pharmacology, 7, 88–95. https://doi.org/10.1016/0006-2....
12.
Galanakis, C.M., Rizou, M., Aldawoud, T.M., Ucak, I., Rowan, N.J. (2021). Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era. Trends in Food Science & Technology, 110, 193-200. https://doi.org/10.1016/j.tifs....
13.
Hammer, O., Harper, D.T., Ryan, P.D. (2001). PAST: Paleontological statistics software package for education and data analysis. Palaeontologia Electronica, 4, 1-9.
14.
Imeh, U., Khokhar, S. (2002). Distribution of conjugated and free phenols in fruits. Journal of Agricultural and Food Chemistry, 50, 6301-6306. https://doi.org/10.1021/jf0203....
15.
Jeong, D.E., Cho, J.Y., Lee, Y.G., Jeong, H.Y., Lee, H.J., Moon, J.H. (2017). Isolation of five proanthocyanidins from pear (Pyrus pyrifolia Nakai) fruit peels. Food Science and Biotechnology, 26(5), 1209-1215. https://doi.org/10.1007/s10068....
16.
Kaur, R., Arya, V. (2012). Ethnomedicinal and phytochemical perspectives of Pyrus communis L. Journal of Pharmacognosy and Phytochemistry, 1, 14-19.
17.
Kolniak-Ostek, J. (2016). Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.). Food Chemistry, 203, 491–497. https://doi.org/10.1016/j.food....
18.
Kolniak-Ostek, J., Kłopotowska, D., Rutkowski, K.P., Skorupińska, A., Kruczyńska, D.E. (2020). Bioactive compounds and health-promoting properties of pear (Pyrus communis L.) fruits. Molecules, 25(19), art. no. 4444. https://doi.org/10.3390/molecu....
19.
Li, X., Jiang, Q., Wang, T., Liu, J., Chen, D. (2016a). Comparison of the antioxidant effects of quercitrin and isoquercitrin: Understanding the role of the 6 ″-OH group. Molecules, 21(9), 1246-1257. https://doi.org/10.3390/molecu....
20.
Li, X., Wang, T., Gao, W. (2016b). Nutritional composition of pear cultivars (Pyrus spp.). In V.R. Preedy, M.S.J. Simmonds (Eds.) Nutritional Composition of Fruit Cultivars, Academic Press, San Diego, CA, USA, pp. 573–608. https://doi.org/10.1016/B978-0....
21.
Li, X., Wang, T., Zhou, B., Gao, W., Cao, J., Huang, L. (2014). Chemical composition and antioxidant and anti-inflamatory potential of peels and flesh from 10 different pear varieties (Pyrus sp.). Food Chemistry, 152, 531-538. https://doi.org/10.1016/j.food....
22.
Li, X., Zhang, J.Y., Gao, V.V.Y., Wang, H.Y., Cao, J.G., Huang, L.Q. (2012). Chemical composition and anti-inflammatory and antioxidant activities of either pear cultivars. Journal of Agricultural and Food Chemistry, 60, 8738-8744. https://doi.org/10.1021/jf3032....
23.
Liaudanskas, M., Zymonė, K., Viškelis, J., Klevinskas, A., Janulis, V. (2017). Determination of the phenolic composition and antioxidant activity of pear extracts. Journal of Chemistry, 2017(1), 1-9. https://doi.org/10.1155/2017/7....
24.
Lin, L.Z., Harnly, J.M. (2008). Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.). Journal of Agricultural and Food Chemistry, 56, 9094–9101. https://doi.org/10.1021/jf8013....
25.
Ma, J.-N.., Wang, S.-L., Zhang, K., Wu, Z.-G., Hattori, M., Chen, G.-L., Ma, C.-M. (2012). Chemical components and antioxidant activity of the peels of commercial apple shaped pear (fruit of Pyrus pyrifolia cv. pingguoli). Journal of Food Science, 77, C1097-C1102. https://doi.org/10.1111/j.1750....
26.
Masuda, T., Yamashita, D., Takeda, Y., Yonemori, S. (2005). Screening for tyrosinase inhibitors among extracts of seashore plants and identification of potent inhibitors from Garcinia subelliptica. Bioscience, Biotechnology and Biochemistry, 69, 197–201. https://doi.org/10.1271/bbb.69....
27.
McClure, K.A., Gong, Y., Song, J., Vinqvist-Tymchuk, M., Palmer, L.C., Fan, L., Burgher-MacLellan, K., Zhang, Z.Q., Celton, J.M., Forney, C.F., Migicovsky, Z., Myles, S. (2019). Genome-wide association studies in apple reveal loci of large effect controlling apple polyphenols. Horticulture Research, 6(1), art. no. 107. https://doi.org/10.1038/s41438....
28.
Miller, N.J., Rice-Evans, C., Davies, M.J., Gopinathan, V., Milner, A. (1993). A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science, 84, 407–412. https://doi.org/10.1042/cs0840....
29.
Öztürk, A., Demirsoy, L., Demirsoy, H., Asan, A., Gül, O. (2015). Phenolic compounds and chemical characteristics of pears (Pyrus communis L.). International Journal of Food Properties, 18, 536–546. https://doi.org/10.1080/109429....
30.
Park, Y.K., Koo, M.H., Ikegaki, M., Contado, J.L. (1997). Comparison of the flavonoid aglycone contents of Apis melifera propolis from various regions of Brazil. Arquivos de Biologia e Tecnologia, 40, 97-106.
31.
Parle, M., Arzoo, (2016). Why is pear so dear. International Journal of Research in Ayurveda and Pharmacy, 7, 108-113. https://doi.org/10.7897/2277-4....
32.
Reiland, H., Slavin, J. (2015). Systematic review of pears and health. Food and Nutrition Today, 50(6), 301-305. https://doi.org/10.1097/NT.000....
33.
Salta, J, Martins, A., Santos, R.G., Neng, N.R., Nogneira, J.M.F., Justino, J., Ruter, A.P. (2010). Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – a comparative study. Journal of Functional Foods, 2, 153-157. https://doi.org/10.1016/j.jff.....
34.
Savić, A., Jarić, S., Dajić-Stevanović, Z., Duletić-Laušević, S. (2019). Ethnobotanical study and traditional use of autochthonous pear varieties (Pyrus communis L.) in southwest Serbia (Polimlje). Genetic Resources and Crop Evolution, 66, 589-609. https://doi.org/10.1007/s10722....
35.
Sharma, K., Pasricha, V., Satpathy, G., Gupta, R.K. (2015). Evaluation of phytochemical activity of raw Pyrus communis L, an underexploited fruit. Journal of Pharmacognosy and Phytochemistry, 3, 46-50.
36.
Singleton, V.L., Rossi, J.A. (1965). Colometric of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
37.
Szwajgier, D., Borowiec, K. (2012). Screening for cholinesterase inhibitors in selected fruits and vegetables. Electronic Journal of Polish Agricultural Universities, 15, art. no. 6.
38.
Šavikin, K., Živković, J., Zdunjić, G., Dojčinović, B., Menković, N. (2014). Phenolic and mineral profiles of four Balkan indigenous apple cultivars monitored at two different maturity stages. Journal of Food Composition and Analysis, 35, 101-111. https://doi.org/10.1016/j.jfca....
39.
Šavikin, K., Živković J., Alimpić, A., Zdunjić, G., Janković T., Duletić-Laušević, S., Menković, N. (2018). Activity guided fractionation of pomegranate extract and its antioxidant, antidiabetic and antineurodegenerative properties. Industrial Crops & Products, 113, 142–149. https://doi.org/10.1016/j.indc....
40.
Taylor, R. (1990). Interpretation of the correlation coefficient: a basic review. Journal of Diagnostic Medical Sonography, 6(1), 35-39. https://doi.org/10.1177/875647....
41.
Wilson, D.W., Nash, P., Buttar, H.S., Griffiths, K., Singh, R., De Meester, F., Takahashi, T. (2017). The role of food antioxidants, benefits of functional foods, and influence of feeding habits on the health of the older person: an overview. Antioxidants, 6(4), art. no. 81. https://doi.org/10.3390/antiox....
CITATIONS (6):
1.
Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower
Natalia Drabińska, Maja Jeż, Mariana Nogueira
Antioxidants
Natalia Drabińska, Maja Jeż, Mariana Nogueira
Antioxidants
2.
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
Natalia Drabińska, Mariana Nogueira, Beata Szmatowicz
Molecules
Natalia Drabińska, Mariana Nogueira, Beata Szmatowicz
Molecules
3.
Physicochemical, sensory characterisation and volatile components of 16 NFC pear juice
Xiaojing Gan, Qianyun Ma, Liwen Wang, Wenhui Liu, Zhizhou Chen, Wenxiu Wang, Jie Wang, Jianlou Mu
Journal of Food Measurement and Characterization
Xiaojing Gan, Qianyun Ma, Liwen Wang, Wenhui Liu, Zhizhou Chen, Wenxiu Wang, Jie Wang, Jianlou Mu
Journal of Food Measurement and Characterization
4.
Exploring the multifaceted potential of chlorogenic acid: Journey from nutraceutical to nanomedicine
Sachin Singh, Kiran Thakur, Vishal Sharma, Mamta Saini, Diksha Sharma, Sukriti Vishwas, Violina Kakoty, Rashmi Pal, M.V.N.L. Chaitanya, M.Ravindra Babu, Saurabh Gupta, Zia Rehman, Smriti, Madhav Singla, Gaurav Gupta, Vikash Jakhmola, Terezinha Pinto, Popat Kumbhar, John Disouza, Vandana Patravale, Kamal Dua, Manoj Gadewar
South African Journal of Botany
Sachin Singh, Kiran Thakur, Vishal Sharma, Mamta Saini, Diksha Sharma, Sukriti Vishwas, Violina Kakoty, Rashmi Pal, M.V.N.L. Chaitanya, M.Ravindra Babu, Saurabh Gupta, Zia Rehman, Smriti, Madhav Singla, Gaurav Gupta, Vikash Jakhmola, Terezinha Pinto, Popat Kumbhar, John Disouza, Vandana Patravale, Kamal Dua, Manoj Gadewar
South African Journal of Botany
5.
Distribution of Indolic Glucosinolates in Different Developmental Stages and Tissues of 13 Varieties of Cabbage (Brassica oleracea L. var. capitata)
Qiming Pan, Jiahao Zhang, Chengtai Yan, Abid Khan, Siming Fei, Ting Lei, Zhongming Xu, Baohua Li, Ruixing Zhang, Maixia Hui
Horticulturae
Qiming Pan, Jiahao Zhang, Chengtai Yan, Abid Khan, Siming Fei, Ting Lei, Zhongming Xu, Baohua Li, Ruixing Zhang, Maixia Hui
Horticulturae
6.
Fruit Peel Valorization, Phytochemical Profile, Biological Activity, and Applications in Food and Packaging Industries: Comprehensive Review
Jahangir A. Rather, Najmeenah Akhter, Qudsiya Ayaz, Shabir A. Mir, Arashdeep Singh, Gulden Goksen, Darakshan Majid, Hilal A. Makroo, B. N. Dar
Current Food Science and Technology Reports
Jahangir A. Rather, Najmeenah Akhter, Qudsiya Ayaz, Shabir A. Mir, Arashdeep Singh, Gulden Goksen, Darakshan Majid, Hilal A. Makroo, B. N. Dar
Current Food Science and Technology Reports
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
